Champagne and caviar…the ultimate luxurious combination that just screams old-school glamour!
Let’s talk about hosting a soiree showcasing both that your friends and family will talk about for many parties to come:
To host a caviar and Champagne party focus on elegance and simplicity:
Start with a chilled Brut Champagne and elegant flute glasses – serve caviar on crackers and blinis with accompaniments like crème fraiche, chives and hard-boiled eggs.
To set the ambience:
Colour scheme – black and white, or gold and black themes can create a sophisticated atmosphere.
Music – classical jazz or smooth background music adds to the luxurious feel.
Lighting – dim, soft lighting with candles or chandeliers can enhance the atmosphere.
Choose your caviar and Champagne:
Caviar – offer a traditional option and perhaps some caviar your guests haven’t tried before.
Champagne – a chilled Brut Champagne is a classic choice, also consider a Blanc de Blanc to start with its acidity.
Vodka – for a Russian twist, serve ice-cold vodka alongside the Champagne.
Prepare the food:
Caviar presentation – place the caviar on a bed of crushed ice with a non-metallic spoon (mother of pearl, glass or tortoiseshell).
Accompaniments – offer a selection of the following:
•Blinis – yeasted pancakes are a classic pairing.
•Crackers – unsalted crackers area simple option.
•Toast points – lightly buttered toast points are another good choice.
•Crème fraiche – this light and airy spread complements the caviar.
•Hard-boiled eggs – serve yolks and whites separately.
•Capers add a salty, tangy element.
•Chives for a fresh green touch.
•Lemon wedges – the acidity of the lemon cuts through the richness of the caviar.
•Mini potatoes – small, baked or mashed potatoes can also be served.
•Diced onions add a subtle flavour.
Serving:
Allow guests to assemble their own bites on a caviar board or in small bowls.
Tips:
Don’t overserve – offer a generous amount, but don’t overwhelm guests with too much to choose from.
Serve fresh – make the blinis and toast points fresh to avoid them going soggy.
Focus on simplicity – caviar is best served ‘naked’, allowing its delicate flavour to shine.
Be mindful of allergies – check for any dietary restrictions or allergies among your guests.
Follow these simple guidelines and you are sure to be the caviar and Champagne hostess with the mostest.
